Iced cinnamon rolls

Method

1. Mix the yeast, water, sugar, eggs and milk together in a large jug and leave for 5 minutes to activate the yeast. Put both flours in the bowl of a stand mixer with a dough hook attached then, with the motor running on slow, gradually pour in the yeast mixture. Increase the speed slightly then add the salt followed by the butter a pinch at a time and knead for around 10 minutes or until a smooth, elastic dough forms. Form the dough into a ball, cover and set aside in a warm place for 2 hours until doubled in size.
2. Meanwhile, make the filling. For the filling, put the butter in a small saucepan and gently melt, then stir in the sugar and cinnamon. Set aside to cool.
3. Once doubled, turn the dough out onto a floured work surface and knock back, then roll into a rough rectangle around 50cm x 30cm. Spread the filling mixture all over the top, then roll up the dough starting at the shortest end into a spiralled log. Trim the edges then cut the log into 12 equal discs. Line a large baking tray (or 2 smaller trays) with baking paper and put the discs flat on the tray, ensuring there’s at least 3cm between each. Cover loosely and set aside in a warm place for 30 minutes.
4. To make the icing, beat all the ingredients together until smooth. Heat the oven to 180°C fan/gas 6.
5. Bake the rolls for 15 minutes, or until they’ve puffed up, turned golden and the cinnamon filling is bubbling. Leave to cool in the tin for 5 minutes, then liberally spread the icing over the top, allowing it to melt into the crevices slightly. Leave to cool to at least room temperature so the icing can set, then enjoy.